Plum and apple pie, and a wedding to remember.

Our good friends Karen and Ronnie had recently returned to Sweden to get married on the edge of a lake in front of family and friends.

“It was a great wedding,” said Karin, narrating us through the photos of glamorous blond people partying by a lake, drinking champagne, and pinning flowers in their hair. “It really was the best day of my life! We had strawberry cake, people had a great time, there was dancing, and my aunts went skinny dipping.”

Sounds like a wedding to me.

Back in New York, we celebrated love and tradition in the best way possible: with pie.

I love making these open-face, rustic pies, partly because they’re super easy, and yield high reward, and partly because I like the aesthetic – jumbled summer fruits, easy pulled-together crust.

2 cups flour¼ cup sugar½ tsp salt1/2tsp cinnamon2 sticks cold butter¼ cup water (you might need up to ¼ cup more)fruit – about a cup to a cup and a half once choppedGood combinations:Peaches and raspberriesApplesApples and blackberriesPlums and applesApricots and raspberriesPeaches and blueberriesPearsA few tsp of corn flour2 tbsp of sugar (less if the fruit is really sweet)¼ tsp cinnamon¼ tsp ginger

Cut the butter into cubes, put everything in the food processor and pulse until the butter looks like big breadcrumbs.

Pour in the ice water, and pulse until the dough starts to ball up. If it doesn’t, add water a tsp at a time until it does.

Flour a board and tip the dough onto it. Pat into a ball, split into two, wrap in plastic wrap. Freeze half for another day, pat the other into a fat disk and chill in the fridge for half an hour.

Meanwhile, chop up a selection of summer fruit – enough to fill a cereal bowl. I used 4 plums and 2 apples, and pre heat the oven to 450.

Toss in a tsp or two of corn flour to absorb the juices while cooking, and add a few tbsp of sugar, a pinch of cinnamon and a pinch of ginger.

Roll out the chilled pie crust into a 10 inch dish.

Pile the fruit in the middle and fold up the edges, pleating to make a circle.

Bake for 25 mins, cool on the tray for 5 minutes, then transfer to a rack.